Meal Kit

Tex-Mex-Style Smothered Chicken

with corn and black beans

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Cheese on chicken? Well, that's a no-brainer, a dinner the entire family will love. (It's mostly about the cheese). But we're giving that no-brainer a bit of an extra umph with some tangy enchilada sauce and a dollop of sour cream. Is this taking the dinner love to new levels? We'll let them think it was you who came up with it.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Zucchini
  • 5 oz. Corn Kernels
  • 4 fl. oz. Red Enchilada Sauce
  • 4 oz. Black Beans
  • Info
    2 oz. Sour Cream
  • 2 Green Onions
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ¼ oz. Cilantro
  • 2 tsp. Fajita Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using sirloin steaks, follow same instructions as chicken in Steps 1, 2, and 4, searing until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Drain black beans.

    Trim zucchini ends, quarter lengthwise, and cut into 1/4" dice.

    Stem cilantro and coarsely chop leaves.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Pat chicken breasts dry, and season both sides with half the seasoning blend (reserve remaining for vegetables).

  2. 2

    Start the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add zucchini to hot pan. Stir occasionally until lightly browned and tender, 3-4 minutes.

    Add white portions of green onions, corn, black beans, half the cilantro (reserve remaining for garnish), remaining seasoning blend, and a pinch of salt and pepper. Stir occasionally until heated through, 2-3 minutes.

    If zucchini needs more time, add 1 Tbsp. water and cook, 2-3 minutes more.

    Remove from burner.

  4. 4

    Finish the Chicken

    Add enchilada sauce to hot pan with chicken. Flip chicken until coated and sauce is bubbling, 30-60 seconds.

    Top chicken evenly with cheese. Cover, and cook until cheese is melted, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping vegetables with green portions of green onions and remaining cilantro. Top chicken with sour cream. Bon appétit!

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